Creamy potatoes

Creamy potatoes (flødekartofler)


Creamy potatoes are a great companion with many different Danish dishes: steak culotte, pork tenderloin in flakey pastry and roasted duck breast just to mention a few. 


Ingredients (4 people):


500g medium-sized potatoes
1 large brown onion
3 large cloves garlic
500ml cream (38% whipping cream) 
coarse salt
freshly ground black pepper
1 tsp freshly grated nutmeg


Start by peeling the potatoes and cut them into slices or cubes. The onions are cut into pieces - garlic chopped finely. Butter a dish and place a layer of potatoes at the bottom with a layer of onion and garlic over and spread salt, pepper and a little nutmeg on top. This is repeated until all ingredients are used - finish with a layer of potatoes. Finally, pour the cream over. The cream does not have to cover completely, but there must be minimum. 3 cm from the edge of the dish with cream, otherwise it can easily boil over. Dish with creamed potatoes goes ​​into a preheated oven at 180C for 1 ½ - 2 hours depending on how tender you prefer your creamy potatoes to be. My opinion is that creamed potatoes are clearly best when they get the 2 hours because they become very tender, get more colour and the sauce thickens. If your schedule is a little tight, turn off the oven early, but let the creamy potatoes stay in owen and keep warm.

Tip: Creamed Potatoes can be made even more delicious by spreading a little grated mild cheese (e.g. Cheddar, Mozzarella or Gouda) between the layers to get your creamed potatoes extra tasty and creamy

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Caramelised potatoes

Caramelised potatoes (brunede kartofler)


Ingredients (4 people):


400g of small potatoes
100g caster sugar

Select small potatoes and boil for 15-20 minutes till they are soft enough to admit a fork. When cool enough to handle - and perfectly dry and mealy - then heat the sugar in a frying pan over a medium-low heat for 2-3 minutes. When it starts foaming - add the potatoes and turn to coat in the mixture.

Cook for a further 4-5 minutes until nicely golden and browned - then serve.


Tip: you can also buy a jar of small potatoes in brine which you need drain thoroughly and let dry before using them. Saved time and the result is just as good. Remember to recycle the jar and lid.

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Mock hare

Mock Hare (Forloren hare) is a tasty, traditional Danish dish which in certain ways resemble the American meat loaf, but there is a lot more to it than meets the eye - it does, however, meet the taste buds and is a completely different dish altogether.

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